Liquid chromatography–electrospray ionization–tandem mass spectrometry method for determination of twenty multi-class pesticide residues in cashew

Electrocoagulation and electrooxidation technologies for pesticide removal from water or wastewater: A review

Pesticides are known to be threats to the environment and human health. Excessive use of pesticides in agricultural practice can contaminate water bodies, leading to cancer, asthma, neurological disorders, reproductive defects, and hormonal disruption. Electrochemical methods such as electrocoagulation and electrooxidation can be used for pesticide removal due to their numerous advantages such as high efficiency, less sludge production, and low operational cost. During electrocoagulation, dissolution of anode metals results in metal hydroxide complexes, which precipitate with the contaminant present in the reactor. Simultaneously, electro-flotation occurs at the cathode and results in the evolution of hydrogen gas bubbles, leading to flotation of floc to the top surface of the reactor. This review focuses on the removal mechanisms, kinetics, modeling, effects of influencing factors, and sludge characterization of pesticide removal using electrocoagulation and electrooxidation. Major influencing factors include cell configuration, electrode material, current density, pH, supporting electrolyte concentration. In general, aluminum and iron are the most common electrodes used for pesticide removal using electrocoagulation, while boron-doped diamond was used to a far greater extent as the electrode in electrooxidation studies. Greater than 99% removal efficiency was observed in both processes. Overall, this review summarizes the use of electrochemical methods for pesticide removal and offers valuable information to researchers in this area of study.

Multiclass Pesticide Residues in Fruits and Vegetables from Brazil: A Systematic Review of Sample Preparation Until Post-Harvest

Brazil annually produces around 43 million tons of fruits and vegetables. Therefore, large amounts of pesticides are needed to grow these foods. The use of unauthorized or indiscriminate pesticides can lead to the adherence of residues of these compounds to the product in a concentration above the maximum residue limit (MRL). Pesticide residues (PRs) monitoring is a continuous challenge due to several factors influencing the detection of these compounds in the food matrix. Currently, several adaptations to conventional techniques have been developed to minimize these problems. This systematic review presents the main information obtained from 52 research articles, taken from five databases, on changes and advances in Brazil in sample preparation methods for determining PRs in fruits and vegetables in the last nine years. We cover the preexisting ones and some others that might be suitable alternatives approaches. In addition, we present a brief discussion on the monitoring of PRs in different Brazilian regions, and we found that residues belonging to the organophosphate and pyrethroid classes were detected more frequently. Approximately 67% of the residues detected are of irregular use in 28 types of fruits and vegetables commonly consumed and exported by Brazil.

Effect of ozonization in degradation of trifluralin residues in aqueous and food matrices

This study investigates the oxidation of trifluralin residues during ozonation in aqueous and food matrices (tomato). Domestic ozonation equipment with average production of 23.9 mg O₃ L^-1 h^-1 was used in the tests. Modern chromatographic systems (SPME-GC-IT/MS/MS and QuEChERS-GC-IT/MS/MS) were applied for extraction and detection of trifluralin residue in fortified samples of ultrapure water, tap water, superficial water and tomato fruit. The samples were submitted to the ozonation process during 0, 5, 10 and 20 min. Treatment at 5 min was able to degrade 71.5% of herbicide trifluralin in surface water. The removal (%) in ultrapure water reached 83.4% after 20 min of ozonation. The degradation of trifluralin in fortified tomato samples (0.025-0.1 mg kg^-1) were conducted with ozonation at 20 min, and it ranged from 84.4 to 92.7%. After treatment, levels of trifluralin in tomato remained within the established MRLs to EU, USEPA and ANVISA (Brazil). The data provided evidence that ozone is effective for removing trace trifluralin from water and foods.

Antioxidants: Characterization, natural sources, extraction and analysis

Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.